Seven Seasons spirits are no ordinary beverages. Nuance and romance is brought to their botanical gins by adding native Australian ingredients such as green ants and bush apple.
Founder of the business, and former AFL player, Daniel Motlop explains, “Larrakia is one country within Australia, my grandmother’s country, so what I’ve done with the company is set it up around the seven seasons that we Larrakia live by.”
“Whether it be magpie goose, kangaroo or barramundi, we hunt in seasons. And it’s exactly the same with the fruit. There are things that tell us we can harvest something or go out and hunt, like little flowers that pop up which mean it’s turtle season. They’re signs that we as Larrakia people have been brought up to learn,” says Daniel.
Seven Seasons spirits are the real deal, both owned by and made with produce harvested by Indigenous Australian communities using sustainable practices perfected over millennia. This is authentic, fair and ridiculously tasty liquor.
Seven Seasons are committed to sustainability. For example, they harvest their green ants in a way that the larvae and Queen stay safe within the nest and are able to thrive again after harvesting. Daniel uses the green ants to flavour Seven Season’s Green Ant Gin, and it’s a taste that needs to be experienced to be believed; a zesty, makrut-lime-like flavour.
As part of his Indigenous food company, Something Wild, which supplies Seven Seasons with its produce, Daniel uses native bush apple in his Bush Apple Gin. The inherent sourness of the fruit works beautifully. Harvested around December in Larrakia Country during monsoon season. The bush apple gin is described as, “crisp and refreshing with berry qualities and spicy orange blossom, balanced with the juniper you expect in a gin.”
